Turiddu A Pelloso

US Patent:

20100297306, Nov 25, 2010

Filed:

Jun 28, 2005

Appl. No.:

11/917377

Inventors:

Jody Shands - Plymouth MN, US
Jamie Sloneker Halgerson - Shakopee MN, US
Turiddu A. Pelloso - Carmel IN, US
Tim Puhek - Andover MN, US
Lance Schilmoeller - Minnetonka MN, US

Assignee:

CONAGRA FOODS , INC. - Edina MN

International Classification:

A23L 1/18
B65D 81/34

US Classification:

426107

Abstract:

A preferred oil/fat material for use in packaged microwaveable popcorn products is provided. The oil/fat material has a Mettler drop point of at least 90 F. (32.2 C.) and no greater than 145 F. (62.8 C.). It includes a first oil/fat component comprising at least 90% by weight of an oil/fat material as described. Typical compositions and package arrangements are shown and described.

US Patent:

60225777, Feb 8, 2000

Filed:

Nov 18, 1991

Appl. No.:

7/794764

Inventors:

Michael M. Chrysam - Blairstown NJ
Turiddu A. Pelloso - Carmel IN

Assignee:

Nabisco Technology Company - Chicago IL

International Classification:

A23D 700
A23D 902

US Classification:

426601

Abstract:

Fat products containing high stearic acid soybean oil blended with other processed or unprocessed oils or fats and having a solids content of at least about 4%, preferably at least about 6%, at 8. degree. F. and a solids content of at least about 1% at 92. degree. F. are disclosed. The blend may be a simple mixture of high stearic soybean oil with processed or unprocessed fats, an interesterified blend, or a combination of these. Preferred products contain no hydrogenated fat.

US Patent:

59068566, May 25, 1999

Filed:

Jan 22, 1997

Appl. No.:

8/785937

Inventors:

Allan D Roden - Nobelsville IN
Leslie M Snyder - Indianapolis IN
Turiddu A Pelloso - Carmel IN

Assignee:

ConAgra, Inc. - Omaha NE

International Classification:

A23D 7015

US Classification:

426603

Abstract:

A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids. The product so formed exhibits good melting properties, little syneresis and maximal flavor impact similar to a full fat margarine, but with little or no fat.

US Patent:

54569397, Oct 10, 1995

Filed:

Dec 29, 1993

Appl. No.:

8/175020

Inventors:

Edward L. Wheeler - Fairfield NJ
Ronald P. D'Amelia - Hicksville NY
Gilbert A. Leveille - Denville NJ
Michael S. Otterburn - Randolph NJ
Lawrence P. Klemann - Somerville NJ
John W. Finley - Whippany NJ
Allan D. Roden - Nobelsville IN
Michael M. Chrysam - Blairstown NJ
Turiddu A. Pelloso - Carmel IN
Peter S. Given - Glencoe IL

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

A23G 100
A23D 900

US Classification:

426660

Abstract:

Fat mixtures enriched with triglycerides having long, saturated, preferably C. sub. 16 to C. sub. 22, fatty acid residues and short, preferably C. sub. 2 to C. sub. 4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e. g. stearyl) and short residues (e. g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

US Patent:

54342783, Jul 18, 1995

Filed:

Feb 3, 1993

Appl. No.:

8/012712

Inventors:

Turiddu A. Pelloso - Carmel IN
Allan D. Roden - Noblesville IN
Gilbert L. Boldt - Indianapolis IN

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

C11C 310
C07C 5100
C07C 5522

US Classification:

554165

Abstract:

Acetoglycerides are prepared in a solventless, single phase interesterification between triacetin and triglycerides bearing long C. sub. 16 to C. sub. 22 fatty acid residues by adding triglycerides bearing saturated C. sub. 3 to C. sub. 10 acid residues to the reaction mixture. The long acid residues may be hydrogenated before or after interesterification. In one embodiment, the C. sub. 3 to C. sub. 10 triglycerides are tripropionin, tributyrin, or mixtures of these; in another, these are triglycerides bearing C. sub. 8 to C. sub. 10 acid residues; and in a third, these are a mixture of tripropionin and/or tributyrin and C. sub. 8 to C. sub. 10 triglycerides. In preferred embodiments, the molar ratio of C. sub. 16 to C. sub. 22 triglycerides to triacetin and C. sub. 3 to C. sub. 10 triglycerides varies between 1:1 and 1:15, more narrowly between 1:3 and 1:12, and high temperatures are employed.

US Patent:

55652328, Oct 15, 1996

Filed:

Jun 7, 1995

Appl. No.:

8/477009

Inventors:

Edward L. Wheeler - Fairfield NJ
Ronald P. D'Amelia - Hicksville NY
Michael S. Otterburn - Randolph NJ
Lawrence P. Klemann - Somerville NJ
John W. Finley - Whippany NJ
Allan D. Roden - Nobelsville IN
Michael M. Chrysam - Blairstown NJ
Turiddu A. Pelloso - Carmel IN
Peter S. Given - Glencoe IL

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

A23G 100

US Classification:

426607

Abstract:

Fat mixtures enriched with triglycerides having long, saturated, preferably C. sub. 16 to C. sub. 22, fatty acid residues and short, preferably C. sub. 2 to C. sub. 4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e. g. stearyl) and short residues (e. g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

US Patent:

55521746, Sep 3, 1996

Filed:

Jun 7, 1995

Appl. No.:

8/476916

Inventors:

Edward L. Wheeler - Fairfield NJ
Ronald P. D'Amelia - Hicksville NY
Gilbert A. Leveille - Denville NJ
Michael S. Otterburn - Randolph NJ
Lawrence P. Klemann - Somerville NJ
John W. Finley - Whippany NJ
Allan D. Roden - Nobelsville IN
Michael M. Chrysam - Blairstown NJ
Turiddu A. Pelloso - Carmel IN
Peter S. Given - Glencoe IL

Assignee:

Nabisco, Inc. - Parsippany NJ

International Classification:

A23G 100

US Classification:

426607

Abstract:

Fat mixtures enriched with triglycerides having long, saturated, preferably C. sub. 16 to C. sub. 22, fatty acid residues and short, preferably C. sub. 2 to C. sub. 4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e. g. stearyl) and short residues (e. g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

US Patent:

54117569, May 2, 1995

Filed:

Dec 29, 1993

Appl. No.:

8/175332

Inventors:

Edward L. Wheeler - Fairfield NJ
Ronald P. D'Amelia - Hicksville NY
Gilbert A. Leveille - Denville NJ
Michael S. Otterburn - Randolph NJ
Lawrence P. Klemann - Somerville NJ
John W. Finley - Whippany NJ
Allan D. Roden - Nobelsville IN
Michael M. Chrysam - Blairstown NJ
Turiddu A. Pelloso - Carmel IN
Peter S. Given - Glencoe IL

Assignee:

Nabisco, Inc. - Pasippany NJ

International Classification:

A23D 700

US Classification:

426607

Abstract:

Fat mixtures enriched with triglycerides having long, saturated, preferably C. sub. 16 to C. sub. 22, fatty acid residues and short, preferably C. sub. 2 to C. sub. 4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e. g. stearyl) and short residues (e. g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.